Gerry Furth-Sides Archives - Page 56 of 82

Chaya Modern Izakaya, Venice, Celebrates 400-Year-History

May 24, 2018 Comments Off

(all photos courtesy of acuna-hansen) Los Angeles took to its heart CHAYA Restaurant Group when it opened CHAYA BRASSERIE four decades ago – and four centuries ago in Japan. To keep things fresh and modern, this week the 28-year-old Chaya Venice officially transitions into CHAYA Modern Izakaya, inviting guests to discover their newest innovative Japanese-Californian cuisine and beverage program.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya offers handcrafted cocktails, premium spirits including both a Japanese Whisky selection and an eclectic sake and wine collection, Japanese, and local craft beers.

Hand roll and “Miles Davis” Cocktail

The classic idea of an Izakaya is that the owner “offers you food he is proud to serve, with hospitality to match. So service is key.

What can I say about Chaya in Venice? When I brought my crusty almost century-old aunt here, they did just about everything to make this guestfeel comfortable but offer to feed her.

Yet the professional, upbeat crew is still contemporary and informal. Amber, Jeffrey (who has been at CHAYA since it opened!), Kyle and Nathaniel just couldn’t have been more hospitable when we were introduced to Modern Izakaya than if they have been the sole owners.

Chaya has a long, detailed history. CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17^th century, then to an imperial summer villa in Japan in the 19^th century.

In the early 20^thcentury CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials. It arrived in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques to happy guests in a spectacular, soaring eclectic space on Alden. Loyal guests (like me – who ate Chef Tachibe’s menu up one side and down) were a heady mix of artists, industrialists, and foodies alike.

Chaya Venice picked up the same air, with a beachy feeling added. So community-minded, Chaya, hosted a three-night pop-up during a recent renovation with all proceeds benefitting C-CAP (Careers in Culinary Arts Program) high school students.

“Kool cabbage!” Charred Conehead Cabbage

At CHAYA Modern Izakaya, an innovative team of chefs comes together for the first time to highlight the classic Izakaya experience utilizing local seasonal ingredients plus the highest-quality seafood, poultry, and meats.

Executive Chef Joji Inoue’s Carmelized Miso Tofu

Corporate Executive Chef Yukou Kajino oversees all aspects of menu development. Also on this team with a Euro-Asian culinary background: Executive Chef Joji Inoue and Kaiseki Chef Katsuyuki Wako creates special omakase experiences at the Kaiseki Chef Counter.

The new CHAYA Modern Izakaya Dining Menu can begin with the Raw section, specifically the Seared Albacore “Aburi” with ponzu, serrano chili, and garlic chips.

Salads & Vegetables include the Chrysanthemum Salad prepared with Enoki mushrooms and bacon vinaigrette, or the Crispy Sunchoke featuring tomatillo miso, crème Fraiche, and ikura.

Roasted Cauliflower

Seafood selections include Grilled Octopus accompanied by papaya and yuzu tamari. Meat and Poultry feature Grilled Jidori Chicken dressed with lemon kosho. The Rice, Noodles, Soup menu portion offers opulent, comfort food, such as the Wagyu Chazuke made of rice, dashi tea, and shiitake.

Completing this diverse and multicultural menu, with carefully unified ingredients, are the Rolls, Hand Rolls section with offerings unique to CHAYA Modern Izakaya. This includes the Celery Root Remoulade & Spicy Pollock Roe Hand Roll and the Spicy Scallop Lettuce Hand Roll. At CHAYA Modern Izakaya, guests will experience the philosophical art of omotenashi, the “unparalleled level of hospitality emanating from the very heart of Japanese culture.”

Well-respected Cocktail Consultant Feisser Stonecrafts unique handcrafted cocktails. Part of Stone’s twists includes playful spins on the classics, like the Highball Cocktail, comprised of Suntory Whisky Toki and club soda, or the Son of a Beesting featuring gin, ginger, honey, lemon, and lavender bitters. The Far East Side cocktail is prepared with tequila, sake, cucumber, lime, and shiso, or enjoy the Golden Shrine made with Toki Whisky, Bénédictine, and bitters.

Far East Side Cocktail at CHAYA Modern Izakaya

CHAYA Modern Izakaya also offers a highly curated selection of spirits and Japanese Whisky Whisky’s offered in 1 oz. tasting pours, as a way to introduce oftentimes rare whiskeys to new guests.

CHAYA Modern Izakaya also offers Sake By the Glass options, such as the lighter, contemporary Miyasaka Yawaraka Junmaiand the full-bodied Yamato Junmai, clean in flavor, with a smooth texture and some funk that old school sake drinkers crave.

Sake By the Bottle includes Masumi Arabashiri, a very unique unpasteurized first-run sake, with a vibrant, floral flavor as fresh as if you were tasting it directly at the brewery, and Tamagawa “Kinsho”, a double-gold winning Daiginjo sake brewed by Japan’s first ever non-Japanese Brewmaster, Philip Harper.

To complete the transformation from Chaya Venice to CHAYA Modern Izakaya, is Designer C.S. Valentin of Bogus Studio’s renovation, which brought the focus back to CHAYA’s Japanese roots

The new Chaya Izakaya, Venice, as C.S. Valentin of Bogus Studio envisions it

CHAYA Modern Izakaya serves Dinner Sun- Thur, 5:30 pm to 10:00 pm; Fri-Sat, 5:30 pm to 11:30 pm. Happy Hour at the Izakaya Cocktail Bar takes place from 5:00 pm to close. For more information or to make reservations, please visit www.TheCHAYA.com or call directly 310.396.1179.

Citywide Pop-Up Food Trucks Celebrates Macao in Los Angeles

May 23, 2018 Comments Off

(Photos courtesy of Nicole Dimotsis/Femina Phot0) Citywide Pop-up Food Trucks will showcase the delicious food and deeply layered culture of Macao, China (just south of Hong Kong) in Los Angeles with Interactive Food Experiences on May 29.

To acquaint Los Angelenos with this relatively unknown area, the Macao Government Tourism Office (MGTO) is launching a five-day food truck event across Los Angeles on May 29, 2018, to provide an accurate depiction of one of the world’s fastest-growing cultural centers.

The event features authentic, signature food and visuals that the city of Macao, China, will take place at foot-traffic heavy locations across Los Angeles.

A melting pot of cultures, Macao, China was a Portuguese colony for more than 400 years, leading to a unique blend of architecture, people and food rarely found throughout the world. In recent years, the city has become a force within the culinary world with more than 19 restaurants receiving a Michelin star and the city even earning the status of an UNESCO City of Creative Gastronomy.

We are so happy to greet this celebration because of lively, LA community supporter, News Anchor, Sportscaster and TV host, Mario Machado was from “mysterious Macao.” He played himself in “The Breakfast Club” film. The Pop-up Truck event is an opportunity to know his native city better.

“Much like Macao, China, Los Angeles’ multi-cultural landscape makes it the perfect city to launch this cultural experience to acquaint future visitors to the city,” according to Al Merschen, General Manager for MGTO-USA.

In partnership with Los Angeles-based food truck company, Roaming Hunger, the event will feature food trucks that showcase two of Macao’s unique culinary offerings: Macanese egg tarts and pork chop buns.

Alongside the sampling of Macanese treats, participants will be able to learn about Macao’s history and culture through photos, brochures, and travel information relayed by MGTO representatives. For more information on visiting Macao, China and the Experience Macao Food Truck, please visit visitmacaochina.com.

WHERE YOU CAN FIND MACAO TOURISM FOOD TRUCK

May 29: 11 am – 3 pm at Santa Monica Place (395 Santa Monica Pier, Santa Monica, CA 90401)

May 30: 11 am – 3 pm at Pershing Square (532 Olive St, Los Angeles, CA 90013 at the Farmers Market)

May 31: 11 am – 3 pm at Hollywood & Highland (6801 Hollywood Blvd., in front of the grand staircase)

June 1: 6 pm – 11 pm at The Brig (1515 Abbot Kinney Blvd, Venice, CA 90291 in the parking lot of The Brig)

June 2: 11 am – 3 pm at Fashion Island (135 Newport Center Dr., Newport Beach, CA 92660 in front of Starbucks and See’s Candies)

ABOUT MACAO, CHINA:

A former Portuguese enclave located on the Pearl River Delta, Macao is the result of a cultural exchange between East and West spanning more than 400 years. Macao is easily accessible from the United States by air and via Hong Kong by ferry. For more information, visit www.macaotourism.gov.mo.

MACAO NAMED A UNESCO CREATIVE CITY FOR GASTRONOMY:

Last year, Macao received the acclaimed status as a new member city of UNESCO Creative Cities Network (UCCN) in the field of Gastronomy. The reward is given to those cities with extreme dedication to and innovation in the culinary arts. The designation of Macao as a UNESCO Creative City of Gastronomy adds a powerful international branding to the city’s portfolio that already includes over 20 UNESCO World Heritage Sites and the inscription of the collection of “Chapas Sínicas” (Official Records of Macao During the Qing Dynasty (1693-1886)) on the UNESCO Memory of the World Register. Macao has been an associate member of UNESCO since 1995.

Ethnic Food Ambassador Star Power at FLAVOR of LA

May 21, 2018 Comments Off

(Gerry Furth-Sides) The engaging FLAVOR of LA celebration on the CBS studio backlot proved that even in the current food event-saturated market (there was at least four major one’s competition with it the same time, including another LA TIMES Food Bowl program), a well organized, a community-focused fundraiser can still feel charming and fresh.

Even the cool, slightly overcast weather cooperated to make it a “cool” day for happy guests mingling up and down the venue, and at the garden tables right under homes made famous on TV shows.

The buzz started at the studio lot entrance with a “very important” show of ID to exchange needed at the gate to gain entrance!

The ticketing table inside the parking lot officially started the party with an easy walk to the guests-friendly park-like venue through an awesome car show from The Television Motion Picture Car Club.//flavorofla.com.

FLAVOR of LA walk from the parking lot to the food stands through a collection of vintage cars

The party air, complete with 70’s rock n roll music, continued on through to the lane of food stations holding straightforward boldly flavored food samplings from the best local restaurants, along with craft beers, wine and cocktails.

The lane’s flat surface running the length of the event made it easy to enjoy and see all of the booths. No rugged hills of Universal or Paramount here! Guests found garden seating mid-way and cocktail tables at the end.

Jardesca’s booth looked the spirit of the spiffy, garden party afternoon

A light start to the day. Sun Cafe’s owner-chef Rob Russell proved that his delicious kale shake, my intro to kale as a food and not as a garnish, was just as good this time around. I first had it as a Sprout’s nutritional event we promoted when it opened. I had seconds — and so did just about everyone else.

Cheers to Chef-owner Rob Russell of organic Suncafé

SunCafe’s owner-chef Rob Russell and his signature kale smoothie – my second helping

Casa Vega’s NEXT GENERATION owner, Christy, with the youngest of her four sons

FRIDA MEXICAN CUISINE continued the Latin beat with an array of tacos. Each one delivered on a separate, bamboo plate with a choice of sauces.

Care and detail went into every FRIDA MEXICAN CUISINE plate

BBQ was another theme of the day. Full plates with the best fresh coleslaw and dense cornbread on the side.

Long-time Studio City Chef-owner Aaron Robbins’ Boneyard Bistro, was joined by his newer, contemporary cuisine SOCA.

A new Boneyard Bistro favorite: clever, filling double Hickory Smoked Bacon pieces, dense with flavor

//localfoodeater.com/new-global-inspired-dishes-at-soca-in-sherman-oaks/

Chef Robbins could not make it this afternoon and his charming wife took his place

SOCA manager and pastry chef

Tacos from The Front Yard

What a surprise to find that the helpful gentleman behind The Village table was Frank Leon, owner of the Studio City landmark La Loggia – and was wearing very Italian pink pant.

Frank Leon of The Village and the legendary La Loggia Restaurant in Studio City

One of the most popular new restaurants in the neighborhood, Granville, served their Uptown Mac n-Cheese with aged cheddar, gruyere, chicken, asparagus and peas. Will it become as much of a signature at events as Gino Angelini’s Spinach Lasagna?

Granville Restaurant’s popular star “uptown” mac n’ cheese was deserving of its title

Granville salad with local greens

First generation ethnic foods dotted the lane from Chef Kimmy Tang’s Bistro Mon Cheri and Bollywood Bites to Lusy’s Mediterranean.

The vibrant Chef Kimmy Tang, now at Bistro Mon Cheri in Pasadena

Armenian Lusy at popular Lusy’s Restaurant served a range of Mediterranean food.

We’ll count

The family-owned Fish Trap restaurant, straight from New Orleans

Dessert! It could be eaten halfway through as a refresher course.

Sweet Cheese croissants to-go at Cake Bash Studio

No lines at this Salt & Straw early on, anyway. SALT & STRAW offered their signature salted caramel and newer James Coffee and the woodsy Greenbar distillery Slow Hand Whisky in a perfect pairing of two must-have food groups: coffee and ice cream.

Salt n’ Straw’s Coffee and Bourbon!

Ube (purple sweet potato) ice cream, smooth and creamy with an almost floral hint, and mango sticky rice on ube waffle cones

Wanderlust “travels” from their valley store to DTLA Smorgasburg every Sunday and lots of fundraisers

At the very end was Angelina’s Pizza, all the way from Orange County. They even brought their wood-burning ovens.

The Angelina chef told us he liked to be “at the end of the food station line because it gave him room to talk with the guest.”

Angeina Pizza and meatball — chicken and pork

Ammunition wines

All the way from Sonoma – A toast to Ammunition Wines- generously sharing the corks from their limited edition wines

The hours floating by like minutes at this historic CBS Studio Center back lot, studio home to hits from Gunsmoke and Gilligan’s Island to Seinfeld and Will and Grace.

A portion of all ticket sales benefits charitable partner this year – L.A. Kitchen. L.A. Kitchen believes that neither food nor people should ever go to waste. By reclaiming healthy, local food that would otherwise be discarded, training men and women who are unemployed for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community.

Ethnic Food Favorites Star at FLAVOR of LA Stars at CBS

May 21, 2018 Comments Off

(Gerry Furth-Sides) Seven of our favorites are among the gourmet food samplings from LA’s best restaurants, craft beers, wine, cocktails and an awesome car show from The Television Motion Picture Car Club.//flavorofla.com.

The event takes place on the historic CBS Studio Center back lot, studio home to hits from Gunsmoke and Gilligan’s Island to Seinfeld and Will and Grace.

Admission ($75) includes all food and drink, and free parking with an easy walk from the parking lot to the guest-friendly park-like venue. A portion of all ticket sales benefits charitable partner this year – L.A. Kitchen. L.A. Kitchen believes that neither food nor people should ever go to waste. By reclaiming healthy, local food that would otherwise be discarded, training men and women who are unemployed for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community.

Chef Aaron Robbins, SOCA and Boneyard Bistro, has long championed the spiffy, relaxed Studio City we also love. Here is a chance to experience why. Scroll down to view the participants and read about our picks. Yes! We have three ice cream picks (McConnell’s, Santa Barbara; Salt N’ Straw, Oregon; Wanderlust) so we’re ready to explore more restaurants! Sun Cafe’s owner-chef made a delicious kale shake (my into to kale as a food) so this is a must-try station.

//localfoodeater.com/kimmy-tang/

//localfoodeater.com/historic-casa-vega-celebrates-summer-with-ice-cream-churro-for-the-kids/

//localfoodeater.com/second-generation-christy-vega-revs-casa-vega-studio-city/

//localfoodeater.com/frida-mexican-restaurant-next-generation-california-inspired-food-latino-hospitality/

Long-time top chef, community supporter, Chef Robbins from long-time neighborhood favorite, Boneyard Bistro.

Long-time American regional favoriteMc Connell’s always serves their newest flavors

At the PPLA Food Fare – not Italian but abundanza anyway!

//localfoodeater.com/new-global-inspired-dishes-at-soca-in-sherman-oaks/

New York-Italian import that has captured the LA imagination “on the other side of the hill.”

Wanderlust ice creams honored Chef Tui Tribute Event with Asian fruit flavors

35th Annual Strawberry Festival, Ventura May 19, 20

May 17, 2018 Comments Off

(Gerry Furth-Sides, photos courtesy of the Strawberry Festival) Strawberry tacos, strawberry pizza, berry kabobs are only a few of the more unique strawberry offerings at the California Strawberry Festival 35^th Anniversary Celebration, May 19 and 20, at Strawberry Meadows of College Park in Oxnard.

This strawberry celebration brings all of the fun and nostalgia of an old-fashioned American fair along with an awareness of a fruit crop that has made Ventura County famous all over the world. California Strawberries are Ventura County’s number one crop—farmers grow over 250,000 tons annually (Source: Ventura County Farm Bureau). More than 1.5 million of the red berries will be eaten during the two-day festival.

Consistently ranked as one of the nation’s top festivals, it strives to please guests of all ages. Strawberry samplings are joined by the Strawberry Promenade with cooking demonstrations and Strawberryland For Kids, featuring rides, attractions, and free strawberry-themed contests. In addition, live concerts and entertainment take place on multiple stages plus more than 200 fine arts and crafts booths.

All 50 of the festival’s food booths are required to serve at least one strawberry selection. Attendees can stop by the “build your own” strawberry shortcake tent to try their hand at creating their own delicious dish. One-hundred percent of the proceeds from the non-profit food booths go to support their worthy causes. Over the past 10 years, $4.65 million generated from the festival has gone back into the community.

“Last year, we expanded the entire festival by 50 percent and it was a big hit,” says California Strawberry Festival Chairperson Mike Thompson.

Strawberry Promenade A huge tent known as the Strawberry Promenade features non-stop cooking presentations and demonstrations (mandatory ingredient: strawberries!).

Berry Blast Off Recipe Contest: On Saturday, May 19 (3:00 p.m. – 4:30 p.m.), two finalists will battle it out to be named the Berry Blast Off Recipe Contest champion. Details are on the website.

Contests: Festivalgoers can sign up for the Strawberry Pie Eating Contest, gooey Tart Toss, and the timed Strawberry Relay Race. The Berry Best Hat Contest is in the Strawberry Promenade while the Berry Best Dressed Baby Contest is in Strawberryland at the Strawberryland Kids Theatre. Contest signups take place onsite. Winners all receive prizes.

Getting There: Free Strawberry Express shuttle service offers multiple convenient Park ‘N Ride locations off the 101 Freeway. Amtrak offers rider discounts and free festival shuttles meet the trains. Festival Parking is available ($10).

Where to Stay: The Holiday Inn Express Port Hueneme is the festival’s official hotel. For more information and choices, visit //visitoxnard.com/.

Admission and Hours: Adults: $12; seniors 62 and older, active military and dependents with ID card: $8; Youths (5-12): $5, Free for kids 4 and under. Hours are 10:00 a.m. – 6:30 p.m., both days.

History: In the 1980s, then Oxnard Mayor, Dr. Tsujio Kato, gathered with City of Oxnard officials and a handful of local strawberry growers to celebrate the local strawberry industry. The festival premiered in 1984 at Channel Islands Harbor. The event “bloomed” year after year until it outgrew its original site and in 1992 moved to its current location at Strawberry Meadows of College Park, currently attracting over 60,000 over two days.

In the early Strawberry Festival days, we media were served a strawberry themed dinner in a building penthouse overlooking the fields, and given a gorgeous original festival poster. We are thrilled that we can still see a lot of those strawberry fields amidst the encroaching building expansion in the area.

Impact: The International Festival & Events Association and the Library of Congress have recognized the California Strawberry Festival for its extensive community programs benefiting education, arts, and youths. The Association’s research estimates the festival’s economic impact to the community hovers at approximately $7.5 million for the two-day event.

For more information, call 888-288-9242 or go to www.castrawberryfestival.org.

Official sponsors for this year’s festival are Smart & Final, Budweiser, and Coca-Cola. Media sponsors include the Ventura County Star, KTLA-TV, The Wave, KEARTH, KOST, Myfm, Gold Coast Broadcasting, Cumulus Media, Radio Lazer, Jack FM and Oxnard Convention & Visitors Bureau.

Petite Taqueria’s New Brunch Show: A MUST-Go

May 15, 2018 Comments Off

New Brunch at Petite Taqueria (photo courtesy of h.wood GROUP)

(Gerry Furth-Sides) Petite Taqueria, a trifecta of topnotch atmosphere, food & cocktails, was all the more of a fun surprise because we arrived happily expecting to be eating tacos at a street stand. Instead, we stepped into a circular series of inviting levels anchored by a buzzing huge bar downstairs, with a glimpse of enticing patio light at the top. te Taqueria / Ainoko

This fashionable, hip h.wood GROUP “night spot” turned day oasis in midst of La Cienega’s bustling, sun-glazed restaurant row is an anomaly of the time. “OMG”. A Kardashian “regular” has a drink named after her. Yet Petite Taqueria effortlessly boasts all the neighborhood charm and genuine welcome of any eatery in the history of this legendary street.

The Smokin’ Greens ($14) del maguey vida mezcal, ancho reyes, orange, lime, agave, cilantro

There is not one hostess creating a party here — it is the entire staff. They happily lead you through the non-stop visuals enfolding you from the full-blown wall of paintings at the entrance. Time stops at the front door. Hours pass in a flash. They are somehow professional and social at the same time.

The food? We wanted every single dish of a menu so straightforward yet whimsical. Each exceptional course turns out beyond expectation – floating on the plate-light, satisfyingly rich, filled with layered flavors.

Matt Seigel (who we’ve written about before) created the cocktail program that stars a full lineup of tequilas and mezcals. Spirits expert, Jean-Paul, is happy to prepare cocktails to your taste complete with a background story to make a drink taste even better.

Jean-Paul at the bar

We had to ask who created this remarkable feast. And we were not surprised to learn it is Chef Jeffrey Arrieta, the one and same who worked wonders of the same sort with Chef Ray Garcia at FIG in the Fairmont Miramar, Santa Monica.

Executive chef Jeff Arrieta (photo by Adrian Favela)

We had to ask “how he does it.” His thoughtful answer: “There are a lot of variables that go into planning a menu. I often think, ‘What do people like to eat?’ ‘What do I like to eat?’ ‘Does it fit my audience?’ Those all play into the food I create.

“But the most important thing to me is when I am writing a menu is, ‘ memory.’ I like to cook food that I remember or food that I crave days, weeks, and even years later. A lot of the brunch items are dishes I remember eating and learning how to cook, whether its the pork belly and grits that take me back to my line cook days at Fig Restaurant in Santa Monica or the steak and eggs that remind me of working at LACMA Museum.

“I try to find a way where I can recreate the memory, and those types of food memories, and bring it to life so that you can recapture my intentions. All of the food I create is based of a memory or a smell or even a time that I can relate back to easily. It’s much like when you hear a song that reminds of you an exact time and place, or who you were with when you heard the song.”

“Halfway up the stairs isn’t up, isn’t down, It isn’t in the nursery and it isn’t in the town”(AA Milne)..now it’s Petite Taqueria’s middle level.

The culinary program is under the direction of h.wood’s Culinary Director Maynard Llera, known as “a master of palate-pleasing dishes with bold palate and visual appeal.” He works with h.wood’s food and drink specialist Adam Koral. John-Carlos Kuramoto helped plan the menu divided into Seafood, Botanas, Ensaladas, Tacos, Sides. As if there is not enough to love, the sides can be mixed and matched for the guest in the group with a light appetite to make up a meal.

A fuller description than the one on the menu is superfluous. My mouth waters just remembering our meal.

Petite Taqueria’s Roasted Beet Salad ($11) with roasted candy strip beet, fries, herb, goat cheese, lava hummus

Petite Tagueria’s Grit in My Belly ($18), agave glazed pork belly, collard greens, white cheddar cheese, poached egg.

Petite Taqueria’s Corn Pancakes ($14), candied corn, mascarpone, agave, piloncillo butter

The Petite Taqueria Fruit Plate ($9) for a light appetite meal, a side or a side to share.

The popular h.wood Group hospitality team that has so far specialized in trendy night spots is behind the upscale taqueria. As one writer put it best, “Mostly, Petite Taqueria just wants to feed you well.” And they succeed.

Petite Taqueria serves Kendall’s Smushed Guac ($16) with avocado, tomato, serrano, red onion and fresh chips

The full bar and a half is whole other story starring “mezcal Mondays.” Matt Seigel’s cocktail program features a full lineup of tequilas and mezcals.

Jean-Paul at the bar can explain the drink and the history behind the drink

We learned that Built, Inc. redesigned the former STK and Bagatelle space on La Cienega to be lush and informal at the same time. The cool and “real cool” oasis in the hot sun of mid-town feels like a Mexican resort complete with tinted windows and skylight, lots of plants twined through the room and multi-level, intimate bar areas. On closer inspection, the bars are sleek marble, the chairs velvet and each table has a candle. We can’t wait to go back

Petite Taqueria / Ainoko 755 N. La Cienega, West Hollywood, (310) 855.7223.

Five Top Hidden Menu-Crouching Vegetarian Meals In Paleo LA

May 15, 2018 Comments Off

(Gerry Furth-Sides) Vegetarian dishes find their way onto most mainstream restaurant most brunch menus. These international dishes that make up filling meals even for a paleo at these spiffy, popular places, well known for their massive bar scenes – and Fogo de Chao is, of course, known for its Brazilian beef.

Texture is key to a sated appetite. You can alway seat plate fulls of lettuce and still be “hungry.” I’ll always remember the mushroom burger I had at the Four Seasons (on Doheny in LA) that was a good as any beef burger — and I am a confirmed paleo.

Ysabel and Laurel Hardware in WeHo, Executive Chef Allison Trent creates both savory and fruit salads art pieces. A veggie salad, fresh berry dessert with assorted Hand-Rolled Pastries makes a light meal any time of the day. Arefreshing pinot grigio from their well-stocked bar to make it the perfect festive meal.

Australian Chef Allison Trent of Laurel Hardware and Ysabel Restaurants in WEHO.

Farmers Market Salad at Ysabel Restaurant

Ysabel, 945 N. Fairfax, Los Angeles, CA, please visit //www.ysabel.la/ or call 323-366-2940.

At Fogo de Chão the expansive, festive seasonal Market Table — about 12 by 18 feet –hold a multitude of vegetarian platters, including seasonal dishes, others back by popular demand. The Citrus Salad alone is so popular that the platter, made fresh each round, kept emptying. Ruby red grapefruit , oranges, tangerines and blood oranges are finished off with a drizzle of agave syrup and sprigs of fresh mint.

Citrus Salad at Fogo de Chão Beverly Hills

The Blackberry Arugula Salad features fresh blackberries and spring onions topped with goat cheese, crispy prosciutto and served with a blackberry balsamic vinaigrette.

Baskets of Brazilian yucca-flour cheese puffs, pão de queijo, put mini-popovers in mind with their paper-crisp exterior and spongy interior remain just as addictive.

For more menu information on the Fogo de Chão Beverly Hills, please visit //www.fogo.com.

Corn with a swirl of sumac oil and a black bean falafel floating on it, remains the star of the show at Upper West Restaurant. A steady parade of waiters march out of the upscale tavern’s kitchen with what has become a signature item. Diners not only rave about it as “straightforward and honest,” but won’t allow Chef Nick Shipp to take it off the menu. As Chef Nick tells the story, “When we opened we had a lot of requests for soup. Yellow corn is one of my favorites because of the texture, the mouth feel, the sweetness and the versatility of it.

Chef Nick laughs when asked about making homey vegetables so popular. “I approach things with a certain simplicity, and good flavor is key. And if it’s healthy, too, then that’s great. “

Upper West Restaurant, 3321 W. Pico Blvd. (33^rd Street), Santa Monica, CA. (310) 586-1111, www.theupperwest.com.

And speaking of stellar, unusual ways of using corn, Petite Taqueria ‘s Corn Pancakes with candied corn, mascarpone, agave piloncillo butter are more than a meal in themselves.

Petite Taqueria’s Corn Pancakes ($14), candied corn, mascarpone, agave, piloncillo butter

The Petite Taqueria Fruit Plate ($9) for a light appetite meal, a side or a side to share.

Petite Taqueria / Ainoko 755 N. La Cienega, West Hollywood, (310) 855.7223.

Top Ten Ethnic LFE Ethnic Ambassadors in FLAVOR OF LA on May 20

May 14, 2018 Comments Off

The event takes place on the historic CBS Studio Center back lot, studio home to hits from Gunsmoke and Gilligan’s Island to Seinfeld and Will and Grace.

Admission ($75) includes all food and drink, and free parking with an easy walk from the parking lot to the guest-friendly park-like venue. A portion of all ticket sales benefit charitable partner this year – L.A. Kitchen. L.A. Kitchen believes that neither food nor people should ever go to waste. By reclaiming healthy, local food that would otherwise be discarded, training men and women who are unemployed for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowers, nourishes, and engages the community.

Che Kimmy Tang of Bistro Mon Cheri, A Los Angeles Culinary Treasure

Historic Casa Vega Celebrates Summer with Ice Cream Churro for the Kids

Second Generation Christy Vega Revs Up Casa Vega in Studio City

Frida Mexican Restaurant: New California-inspired Menu, Old-fashioned Latino Hospitality

Long-time top chef, community supporter, Chef Robbins from long-time neighborhood favorite, Boneyard Bistro.

Long-time American regional favoriteMc Connell’s always serves their newest flavors

At the PPLA Food Fare – not Italian but abundanza anyway!

//localfoodeater.com/new-global-inspired-dishes-at-soca-in-sherman-oaks/

New York-Italian import that has captured the LA imagination “on the other side of the hill.”

Wanderlust ice creams honored Chef Tui Tribute Event with Asian fruit flavors

Che Kimmy Tang of Bistro Mon Cheri, A Los Angeles Culinary Treasure

May 13, 2018 Comments Off

(Gerry Furth-Sides) It’s not enough that Chef has a long menu of appealing, intensely flavored, fined dishes. She also offers her customers a Chef’s Tasting Table menu for $55 that changes weekly. Dining groups, one a table of eight young ladies, are offered original dinner menus for their regular get-togethers. To ensure that the dishes are never repeated for this or other guests, Chef Kimmy keeps a notebook to ensure this, a la N/NAKA. ( //bistromoncheri.com)

She is, as my mother would say, as “big as a minute” but her energy fills a room. So Chef Kimmy Tang, owner-chef of Bistro Mon Ami in Pasadena always “had me” just with her radiant smile and bear hug. But that would downplay her exquisite Asian Fusion Vietnamese-centric menu with a French and California influence, and most recently a Romanian twist.

In fact, Bistro Mon Ami is named after her favorite restaurant in Romania. And now, Pasadena diners can judge for themselves how they feel about Kimmy ’s refined comfort food dishes. For an unexplainable reason, Kimmy has made the connection between Greek-Turkish food (dolmades, breiks,) and Eastern European dishes (stuffed cabbage) in a totally original way.

Below are three of Kimmy’s updated classical Vietnamese dishes she created for a Southern California Culinary Historian’s lunch last season. It was a packed house with tables pulled together for communal dining and family-style servings.

Kimmy’s glorious energy feels as though it is infused into the food and homey service. Selections ($8.95- $13.95) are hearty and generous enough to serve two. Below is the Lemongrass Chicken in a bed of Onion, Bell Pepper, Mushroom, Snap Peas. Oh, would you like it spicier? Chef Kimmy steps away and brings a pot of hot chili paste to the table.

Lemongrass Chicken at Bistro Mon Cheri

Chef Kimmy Tang’s Grilled Chicken on Rice

Chef Kimmy’s family is Chinese but she was born and raised in Saigon. After a harrowing family story of escape and relocation to California after Saigon fell, Chef Tang first followed her artistic bent in the fashion world, then became widely considered a pioneering visionary in the Asian food market with her formal but pleasing Michelia restaurant just outside of Beverly Hills.

Even her pork meatballs with Lemongrass and Garlic have an artistic, whimsical bent. ($9.95). You don’t even need a bun because there are veggies and greens with them.

In 2008 Kimmy packed up Michelia and set out to explore the world. She revisited her birthplace, Vietnam, and Europe. It was in Romania that Chef Tang became a culinary consultant for the largest film studio and a very popular local TV cooking show host.

Chef Kimmy Tang’s Pork Meatball

It was as a volunteer in the Romanian orphanages that ignited in Chef Kimmy a heartfelt desire to help children. Kimmy currently aids Romanian orphan immigrants and sells the artwork of Children’s Hospital patients on her restaurant walls to benefit the Healing Arts Reaching Kids (H.A.R.K.) program of Children’s Hospital Los Angeles.

Chef Kimmy opens her doors to all student interns and works with them on both how a dish tastes but how the flavors are layered to make it taste a certain way. She is a kind but firm “hands-on” teacher. Kimmy is a frequent welcome sight at most of the community food events. It is all part of her personal goal to “make a deposit in the universal bank of good.”

Bistro Mon Cheri, 950 E. Colorado Blvd # 204 Pasadena. CA, 626-787-1323.

LA Chefs & Surprise Celebrity Honor Jitlada’s Chef Tui at Thai Gala

May 13, 2018 Comments Off

Head Line Hotel valet Mehari instantly removed road fatigue

(Gerry Furth-Sides) Chef Jazz Singsanong (Jitlada) joined a star line-up of celebrity chefs with special Jitlada-inspired dishes to honor her beloved late Chef Tui Sungkamee. The best of such fundraisers turn into chatty social evenings. This one, infused with such heartfelt feelings, turned into a gala that still felt like a family reunion.

Legendary Matt Groening was an approachable, guest. He told the funniest story about how his first doodles on a restaurant receipt grew into doing portraits for all the staff that they later hung on the walls of the restaurant.

Surprise! Matt Groening honors Chef Tui with a special portrait and a story

Jazz, in chef coat, still remained the regal hostess throughout. We were made to feel as welcome as the long-time passionate, Jittlada customers.

Sereechai Thai Newspaper President & CEO, Boon Chroenkitkan, (below) introduced us to the siblings at a Chang Beer event. Jazz turned our table into a lifetime-memory Thai party at once. Chang was a sponsor of this Cancer Research fundraiser. DJ Chris Holmes and DJ Zo provided the entertainment.

Newspaper publisher Boon charoenkitkan

Jittlada Restaurant served mango and sticky rice – as fast as they could

Jittlada’s bright, refreshing StickyRice/Mango

The evening was filled uper-stars Chef Jet Tila (International Thai Culinary Ambassador) and Roy Choi, who offered the best of his Line Hotel restaurant dishes.

Barbara Hansen photographs her “bite of the evening” by Chef Jet Tila

Roy Choi’s restaurant in the Line Hotel served our “best bite” of fried chicken.

Neighbors, Langer’s and Cassell’s Hamburgers served dishes combining Jitlada Thai ingredients into their own signature dishes.

Kris Yenbamroong (Night + Market Song), Andy Ricker (Pok Pok) and Louis Tikaram (E.P. & L.P.) served as special honorary dishes. Chef Kris and Andy share a laugh (below).

Kris Yenbamroong (Night + Market Song), Andy Ricker (Pok Pok)

“Extra spicy cuisine” helped the brother and sister duo to fame, but it is the total package that makes this restaurant a star. Hospitality, so characteristic of the Thai people – who have never been conquered as a country because they simply opened the doors to newcomers and learned from them- is at its highest here. The party held the same feeling.

The Line Hotel ballroom has a spacious feeling to it because it opens onto an outdoor patio. The crowd spilled out into the patio, complete with fire pit, outside in the spring air. A bar and two desserts were served.

Thai-style fashion made the party more festive

The firepit encouraged conversations with new friends

Thai-inspired high fashion

Cloudlike Budino and gelato (below) to finish the meal

Jitlada, 5233 1/2 West Sunset Blvd. Los Angeles, CA 90027, (323) 667-9809. Hours are Tues-Sun: Lunch 11 am – 3 pm Dinner 5 pm – 10:30 pm. For details on the restaurant and more of the menu that includes images, please see: //jitladala.wordpress.com

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